Pre-heat oven at 93°C. Add baking paper to a tray and spread almond pulp evenly.
Once the oven is warm enough add the tray and bake for 1 hr 45 mins - 2 hrs. Stir every 30 minutes for the first 1.5 hrs, then at 15 min intervals until the pulp is as dry as possible (but not toasted)
Remove from oven and let the dried meal cool completely (best left to cool overnight)
Once the almond meal has been completely cooled, add to a high speed blender or food processor.
Blend on high until the meal has a fine powdery flour consistency (roughly 15 seconds)
Be careful not to over-blend the mixture otherwise the the almond meal will develop a clumpy consistency
Transfer your almond meal to a jar or container and store up to 1 month non-refrigerated